Annie Bell's Fennel, Dolcelatte and Rosemary Tart

Name: Annie Bell's Fennel, Dolcelatte and Rosemary Tart
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: International
Ingredients: 2 fennel bulbs; olive oil; sea salt and black pepper; 1 x 375g packet ready rolled puff pastry; 150g dolcelatte diced; 1tbsp rosemary needles

Over a year ago 2,184 views

Cook: 20 mins

Serves: 4

Main Course ☀️ Summer

Ingredients

2 fennel bulbs
olive oil
sea salt and black pepper
1 x 375g packet ready rolled puff pastry
150g dolcelatte diced
1tbsp rosemary needles

Accompaniment

Description

CUCINA BELLA: Tastes of mamma’s cooking – with edge

Method

1
1. Trim and halve the fennel bulbs and finely slice across. Heat 2 tbsp olive oil in a medium-size pan over a low heat, add the fennel, season and gently fry for about 10 minutes until softened and translucent, stirring occasionally.
2. Preheat the oven to 220C/200C fan/425F/gas 7. Roll the pastry out a little thinner than it is on a lightly floured work surface and trim the edges to give you a 27cm x 37cm rectangle.
3. Cut a 2cm triangle off each corner, paint a 1cm rim all the way round with the eggwash, and fold in the edges. Transfer this to a baking sheet, spread the fennel over the tart within the rim, scatter over the dolcelatte and rosemary needles, drizzle over a little oil, paint the rim with eggwash and bake for 20 minutes until golden and sizzling. Serve hot or warm.

Chef's Tips

FOR A PIZZA VERSION Place 300g strong white bread flour, ½ tsp dried yeast, ½ tsp caster sugar and 1 heaped tsp sea salt in a food processor, add 1 tbsp olive oil, then process gradually adding 150ml-175ml lukewarm water, for 4-5 minutes until you have a workable dough. Place in a lightly floured bowl, cut a cross in the top and sprinkle over a little more flour. Loosely cover with a tea towel and set aside in a warm, draught-free spot for 1-3 hours until double in volume. Punch the dough down, sprinkling it with flour, and knead for a minute or two. Flatten and roll the dough into an oval, shaping the edges with your fingers. Brush with oil and dress and bake as above, omitting the egg.